Recipe Description
This recipe is a courtesy of Anchor Dairy
This recipe is best with
Recipe Ingredient
- Pan Seared Salmon
- 20g Cooking Oil
- 400g Portioned Salmon (200g/pcs)
- Salt, to taste
- Course Black Pepper, to taste
- Sautéed Baby Spinach
- 10g Cooking Oil
- 100g Baby Spinach
- Salt, to taste
- Course Black Pepper, to taste
- Creamy Cream Cheese Spread
- 80g Anchor Cream Cheese, softened
- 80g Anchor Extra Yield Cooking Cream
- Other
- 2pcs Puff Pastry, large
- 30g Egg Wash
- 20g Baby Spinach
- 20g Cherry Tomato
- 5g Olive Oil
- 10g Perfect Italiano Grated Parmesan
Instructions
- Marinate the salmon with all ingredients
- Heat a cast iron pan, add a thin layer of oil & then sear the salmon on both sides, then set aside
- Heat cooking oil in a pan then add in spinach, season well and set aside
- Using a food processor, beat the cream cheese until soften and then mix in cooking cream slowly and until the mixture are smooth & creamy, add seasoning if required
- Take a baking pan & line with parchment paper
- Place the puff pastry on the baking tray and then layer all ingredients on the center with sautéed spinach, creamy cream cheese and seared salmon
- Cover the whole ingredients with puff pastry and brush with egg wash & bake in preheated oven with the temperature of 200°C for 25 minutes
- Serve it whole or you may cut it in half together with mixture of baby spinach, cherry tomato, a drizzle of olive oil & top with parmesan. Serve!
Pan Seared Salmon
Sautéed Baby Spinach
Creamy Cream Cheese Spread
To Assemble
